Unlikely as it seems, I think it probably is the papers. I've been having the same problem with Filtropa filters, even after removing the fines with a 250 micron sieve. This morning I tried a Chemex filter. It drained in 30s, yielding a rather delicious brew of the Wote station Yirgacheffe.

I used the flat, circular filter. First fold in half to put a crease in it. Then put two more parallel creases at right angles to this, the length of the flat section apart. Finally, fold round the two ends as you put it in the basket. Easier done than said. I have no idea why it worked so much better - very strange.

Very frustrating since I recently replaced my Maestro plus with a Mahlkoenig Tanzania (over kill and then some). The coarsest setting on this is 9 = 900microns which I read on another post on here corresponds to 22-23 on a Baratza Virtuoso.

I'm taking the Virtuoso correlation with a pinch of salt since 9 in too coarse for a French press with a steep time of 4 mins.

Can't speak to the pinch of salt, LOL, but 22/23 on a Maestro Plus will, indeed, take 5+ to draw down in a Clever. I've used both Melitta and GK Connaisseur filters, with similar draws. Grind size depends on dosing. I range from 22/360 (the "stock" recipe) to 24/340 (Jason Dominy's), and grind ranges from 25-28 on a Maestro Plus.

Can you take a picture of some of your 9 grinds with a mm ruler, to compare? I'll gladly grind up some old beans for you to see what I'm using.

That all said, right now I'm using a custom K250 steel mesh filter the Kaffeologie guys made me, and there's a crazy fast draw, like 10-15 sec. So it basically converts it to almost entirely immersion. But oh so tasty!

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